Since it’s common knowledge that ranch dressing is delicious on literally everything, we thought, why not introduce it to a classic taco? The resulting lovechild shines even brighter with the addition of bacon bits and parmesan, plus four heaping cups of shredded cheddar. Not to mention, as much Aardvark Habanero Hot Sauce as you dare to add.

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: 4


3 cups cooked chicken (Rotisserie works great!) 

1 box taco shells 

1 can refried beans 

3 tablespoons Aardvark Habanero Hot Sauce (more for extra heat!) 

2/3 cup ranch dressing 

1/2 cup bacon bits  

3 tablespoons parmesan cheese  

1 tablespoon minced onions 

4 cups cheddar cheese, shredded 

Optional toppings: sour cream, cilantro, tomatoes, olives 


Preheat oven to 400 degrees and prepare a baking dish with olive oil or cooking spray. Set aside.  

Add shredded chicken to a large mixing bowl. Add ranch dressing, Aardvark Habanero Hot Sauce, parmesan cheese, diced green chilies & seasonings; stir to combine.  

Place empty taco shells into prepared baking dish and cook in oven for 5 minutes.  

In a small saucepan, heat beans until hot.  

Assemble Taco: Add 1-2 Tbsp of beans to the bottom of each taco shell. Add the Aardvark Ranch Chicken mixture on top of beans, filling almost to top of shell. Generously add cheese to the top layer.  

Bake for 7-10 minutes or until cheese is melted.  

Top with any additional toppings like sour cream, cilantro, tomatoes, and olives. 

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